Roasted Red Cabbage
Ingredients:
- 1 small head red cabbage, shredded
- Salt to taste
- ¼ c olive oil
- 2-4 Tbs balsamic vinegar
- For garnish: any combo of toasted pumpkin seeds, chopped herbs, crumbled feta or goat cheese
Instructions:
- Preheat oven to 400.
- In a large bowl, toss cabbage with salt (go easy – the dish will get saltier as the cabbage cooks and reduces in size) and olive oil.
- Spread out on a sheet pan and roast until the cabbage is tender and beginning to brown a little on the edges.
- Remove pan from the oven and drizzle with balsamic vinegar. Toss well.
- Return pan to the oven and cook for another 10 minutes.
- Garnish to your taste and serve immediately.
Vietnamese Chopped Cabbage Salad
Ingredients:
- 2 chicken breasts, bones and skin removed
- 1/2 head cabbage, finely shredded
- 1 small bunch green onion, sliced thin
- 1 handful cilantro leaves
- 1 handful mint leaves
- 1/4 c. toasted nuts (almonds, peanuts, or pecans) chopped
- 1 apple, julienned
- 2-3 radishes, sliced or julienned
- juice of 1 lime
- 4 Tbs. grapeseed or sesame oil
- 1 Tbs. soy sauce
- 3-4 Tbs. fish sauce
- 1 tsp. siracha chili sauce (substitute chili flakes or tabasco sauce)
- 2 Tbs. rice wine vinegar
- pinch brown sugar or honey
Instructions:
- Season chicken breasts with salt and grill. Allow to rest before cutting into strips.
- Combine cooled chicken, cabbage, onions, apple, radish, cilantro, and mint in large bowl.
- Whisk lime juice, oil, soy sauce, fish sauce, chili sauce, vinegar, and sugar together in small bowl. Taste and correct seasoning.
- Toss nuts and dressing with salad in large bowl until well combined.
- Serve topped with additional herbs and toasted nuts if desired.
Vegetable Okonomiyaki
Ingredients:
- 4-6 c shaved green and/or red cabbage (a mandoline or food processor with slicing blade work best)
- 2-4 c shaved fall vegetables – we love carrots, zucchini, butternut, sweet peppers, kale (use a vegetable peeler or the slicing blade of a food processor)
- 4 scallions, thinly sliced on an angle
- 1 tsp kosher salt
- 1/2 cup all-purpose flour
- 6 large eggs, lightly beaten
- oil for the skillet
- Hoisin sauce
- Sriracha
- Mayo thinned with lemon juice to a drizzly consistency
- Toasted sesame seeds
Instructions:
- Toss cabbage, fall vegetables, scallions and salt together. Toss mixture with flour so it coats everything, then stir in the eggs.
- Heat a big skillet or griddle over medium high heat until a drop of water evaporates on contact. Add a thin layer of oil and heat for a few seconds.
- Add 1/4 of the okonomiyake mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges start to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. Cook on the other side until the edges brown, about another minute or two.
- Slide onto a plate and keep warm in the oven while you cook the others.
- To serve, drizzle with hoisin, sriracha, and mayo to taste and sprinkle with sesame seeds and scallions.
